Cheese Straw Twists
Yield
servingsPrep
30 minCook
10 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
Parmesan cheese
grated |
|
| 1 | tablespoon |
paprika
|
|
| 17 ¼ | ounce |
puff pastry
frozen, thawed |
|
| 1 | each |
eggs
slightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
Parmesan cheese
grated |
|
| 15 | ml |
paprika
|
|
| 498.5 | ml/g |
puff pastry
frozen, thawed |
|
| 1 | each |
eggs
slightly beaten |
|
Directions
Heat oven to 425 degrees F.
Line 2 cookie sheets with cooking parchment paper or heavy br own paper.
Mix cheese and paprika.
Roll 1 sheet of pastry into rectangle, 12 ? 1 0 inches, on lightly floured surface with floured cloth- covered rolling pin.
Brush pastry with egg.
Sprinkle with 3 tablespoons of the cheese mixture.
Press cheese mixture gently into pastry.
Turn pastry over.
Repeat with egg and chees e mixture.
Fold pastry lengthwise in half.
Cut pastry crosswise into ½-inch strips.
Unfold strips and roll each end in opposite directions to twist.
Place twists on cookie sheet.
Bake 7 to 8 minutes or until puffed and golden brown.
Repeat with remaining sheet of pastry, egg and cheese mixture.
Remove from cookie sheet to wire rack.
Serve warm or cool.
